Round roasts are comparatively lean, tender, flavorful and cost-effective cuts of beef -- an ideal cut for traditional pot roast. Since they are tender, they benefit from dry-heat cooking methods such as oven-roasting and grilling. Due to the larger size of a roast, the indirect heat of an oven is the recommended cooking method for a sirloin roast rather than the direct heat of a grill, which is more difficult to regulate.
